Russian Pierogi

Ingredients for 1 servings:

• 750 g flour
• 350 ml water
• 170 ml sunflower oil
• 1 pack of dry yeast, or 1 cube of yeast
• 3 tsp salt
• 1 tsp sugar
• 1 egg(s)
• 1 tbsp butter
• n. B. carrot(s)
• e.g. zucchini
• e.g. bell pepper(s)
• e.g. potato(s)
• n. B. Mushrooms
• 1 onion(s)
• n. B. Salt
• n. B. Pfeffer
• e.g. parsley
• some oil

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 55 minutes

vegetarian, with vegan option

In a bowl, mix the yeast with sugar, 2 teaspoons of flour, and 50 ml of water. Cover and let rise for 15 minutes. Then slowly add the oil, water, salt, and flour and mix everything into an elastic dough. The dough shouldn’t be too firm, otherwise the pierogi will be too dry. Cover the dough and let rise in a warm place for 2 hours, until it has expanded in size. In the meantime, prepare the filling. To do this, chop the carrots, potatoes, zucchini, peppers, and mushrooms to taste; the total should be 1 kg. I don’t recommend using tomatoes, as they could make the pierogi mushy! Fry the vegetables in a pan with oil and onions until the vegetables are still slightly firm to the bite. Season with salt, pepper, and herbs, if desired. Knead the dough well, cut into pieces, and roll out. Size as desired or according to cookie cutters. Alternatively, you can use a large, wide-rimmed glass to cut out circles. Place 1-2 tablespoons of filling into the center of each circle and shape the circles into half-moon pockets, pressing the edges together firmly with a fork. Place on a baking sheet and let rest for 20 minutes. Meanwhile, preheat the oven to 200 degrees Celsius (fan). Brush the pierogi with beaten egg yolk and butter or just with margarine and bake. Once the pierogi have taken on some color, reduce the oven temperature to 150 degrees Celsius (300 degrees Fahrenheit). Baking time: approx. 10-15 minutes, depending on the oven and desired browning. Tip: Cover the finished pierogi and let rest on the baking sheet for 20 minutes; this will make them soft and moist. For a vegan version, simply omit the egg and replace the butter with vegetable margarine.